Portobello Gyros + Vegan Tatziki

Updated: Sep 7, 2018



You guys, I really want to make this vegan thing easy and delicious in the same bite. I'm hustling now more than ever to pull off 15-minute recipes for my own sanity & for you. Here's a 12-minute meal that is rich, beefy, creamy and colorful. I've never been a mushroom fan until recently, but if you're still wary of that fungus consistency, I hear you, and I offer a couple variations to avoid them below... 


With these portobellos or whatever you choose as your "beef" - & this 3-ingredient marinade and super delicious tatziki recipe, you're guaranteed to be hit with phenomenal flavors in a quick & easy meal.


What you need:

For the Portobello Steaks (for approximately 3 meals)

5 Portobello Mushroom caps, thinly sliced (*mushroom alternatives below)

3 Tbl Vegan Worcerstire (found on Amazon, but even cheaper in local stores)

3 Tbl Soy, Tamari or Liquid Aminos

1.5 Tbl Maple Syrup 


For the Tatziki:

1 C Vegan Mayo *recipe below, recipe-video next week on the blog

1 small Cucumber, or 1/2 of a large

2 Garlic cloves

2 Tbl Lemon juice

1/4 tsp Salt

1/4 tsp Pepper

1 tbl Apple Cider Vinegar


Oil for sauteeing

Pita or Wrap of choice

Veggie Toppings to consider: Pickled or plain onions, peppers, tomato, avocado, sprouts


What you do:

Over a medium flame, lightly oil a pan and start to sautee the thinly sliced mushrooms. Set the timer for 4-5 minutes while you mix the Mushroom sauce ingredients. (if you have more than 12 minutes to make dinner <I'm jealous> consider marinating the mushrooms in this sauce in advance for an even more flavored result). 


After adding the mushroom seasoning, make the tatziki by combining all ingredients in a blender.


Assemble your pita, don't forget all the colorful veggies, and dive in! 


*If you cringe at the thought of mushrooms like I once did, consider sauteeing thinly sliced cauliflower or tofu in the same marinade. For the tofu you can also bake (30 mins at 400, putting marinade on toward the end) 


--

Vegan Mayo, see the video in next week's blog post

1/2 C non dairy milk

1 tbl apple cider vinegar

1 tbl mustard seed

1/2 tsp salt

1 C neutral Oil (such as grapeseed)


Mix everything in a blender on a low speed except the oil, slowly drizzle in the oil and increase to high. Let it stay on high about a minute until fluffy!





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